This simple chicken enchilada soup is made with pantry staples and delivers big flavor. It’s perfect for busy evenings when you may need to step away from the kitchen at a moment’s notice — the soup comes together quickly and then simmers almost on its own. Mild by default (but easy to spice up if you like heat), this family-friendly soup would also work well in a slow cooker.
It’s been a busy week of doctor’s appointments, PTA meetings, swim lessons, and potty training. Now that my youngest is three, we’ve started saying goodbye to diapers. He’s off to a great start but there have been a few wardrobe changes. Every child is different — my oldest trained earlier, so I’m learning as we go.
I love the flavor of enchiladas any way I can get it. Since traditional enchiladas take time, this soup is a great shortcut that still delivers that classic green enchilada taste. For a crunchy finish I top bowls with corn tortilla strips, though crushed tortilla chips work just as well. Add a dollop of sour cream if you like for a creamy touch.
If you make this green chicken enchilada soup I’d love to hear what you think — leave a comment below!
Green Chicken Enchilada Soup
This simple, flavorful soup is a perfect dinner for cool evenings.
- Total Time: 2 hours
- Yield: 4
Ingredients
- 1 tbsp. olive oil
- 1 sweet onion, diced
- 2 large chicken breasts, skin-on
- 2 cloves garlic, minced or crushed
- 28 oz. can green enchilada sauce
- 10.5 oz. cream of chicken soup (I use the “Heart Healthy” kind)
- 14 oz. can reduced-sodium chicken broth
- 2 cans pinto beans, drained
- 1/2 tsp. ground cumin
- 1 cup corn tortillas, sliced into short thin strips OR crushed tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and sauté until tender, about 4 minutes.
- Place the chicken breasts skin-side down with the onions. Cook about 5 minutes to brown the skin slightly, then flip the chicken.
- Add the garlic to the onions and cook about 1 minute until fragrant.
- Pour in the green enchilada sauce, cream of chicken soup, chicken broth, drained pinto beans, and cumin. Add about 1 cup of water (half a small can) to thin slightly.
- Stir briefly — the cream soup may still be a bit lumpy at this point. Bring the mixture to a simmer.
- Cover, reduce the heat to low, and cook for at least 40 minutes and up to 2 hours, keeping the soup at a gentle simmer.
- Before serving, carefully remove the chicken breasts, discard the skin, shred the meat with two forks, and return the shredded chicken to the pot. Be sure to remove any bones.
- Allow the shredded chicken to warm through in the simmering soup.
- Serve topped with tortilla strips or crushed chips and enjoy.
- Author: Andi
- Cook Time: 120 minutes
- Category: Main
- Cuisine: Mexican
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